Name: Canoa
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 canoas
Ingredients: 1 pound ground Angus beef (80/20); 2 tablespoons Worcestershire sauce; 1 1/2 tablespoons Sofrito, recipe follows; 1 tablespoon adobo seasoning; 1 teaspoon Cajun spice; 1 teaspoon beef base; 1/2 teaspoon beef tenderizer; 1/2 teaspoon granulated garlic; 1/2 teaspoon ground black pepper; 2 tablespoons vegetable oil, plus more for deep-frying; 4 sweet plantains; 1/4 cup shredded Cheddar and/or American cheese; 1/2 cup Puerto Rican Remoulade (Mayoketchup), recipe follows; 1 onion, sliced; 1 green bell pepper, stemmed and seeded; 2 cups sweet mini peppers, stemmed; 1 cup whole or minced garlic; 8 bunches cilantro; 2 cups mayonnaise; 1 cup tomato ketchup; 1/4 cup granulated garlic; 1/4 cup minced garlic; 3 tablespoons Sofrito (recipe above); 2 tablespoons adobo seasoning; 2 tablespoons Cajun spice; 2 tablespoons granulated onion; 1/4 teaspoon cayenne; 1/4 teaspoon black pepper; 1/2 onion

Directions

Mix the ground beef, Worcestershire, Sofrito, adobo seasoning, Cajun spice, beef base, beef tenderizer, granulated garlic and black pepper in a large mixing bowl. Let sit for 20 minutes. Heat the vegetable oil in a large pan over medium-high heat and saute the seasoned ground beef until medium well.
Heat oil in a deep-fryer to 375 degrees F. Preheat the broiler to high. Peel the plantains and slice lengthwise, but do not split. Deep-fry the plantains until golden brown. Remove to a baking sheet. Spread the beef filling down the center of the plantains. Smother the canoas with the shredded cheese. Broil until the cheese is thoroughly melted, 1 to 2 minutes. Drizzle the Puerto Rican Remoulade over the top.

Sofrito:

Yield: 8 to 9 cups

Combine the onion, bell pepper, sweet peppers, garlic and cilantro in a blender. Blend to an even consistency, 30 seconds.

Puerto Rican Remoulade (Mayoketchup):

Yield: 5 cups

Combine the mayonnaise, ketchup, granulated garlic, minced garlic, Sofrito, adobo seasoning, Cajun spice, granulated onion, cayenne, black pepper and onion in a blender. Blend to an even consistency.

Cook’s Note

When slicing the plantains, first roll the peeled plantains slightly on the counter to even out the curves. Slice only a little more than halfway through and then open the plantains up like a hot dog bun.